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Herbs

Herbs are great for seasoning. You will find you need them in basically every recipe you try. A big plus of growing your own herbs is that you can grab whatever you need, whenever you need it. Who hasn’t had the frustration of needing all kinds of herbs for a recipe, sometimes herbs you hardly ever use, and on top of that you only need a handful, a spoonful or perhaps a sprig of a certain herb and are left with the rest. Worst case, you might even have to bin it. With herbs from your own vegetable garden you won’t have this problem anymore. You simply harvest what you need. Have a look at this page for organic seeds to grow your own herbs. 


Bieslook Fijn
Chives is a commonly used herb in a variety of dishes such as crudités. The seeds need cold temperatures to germinate. In the second year, the plants start to widen strongly. Chives regrow after it has been cut.
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Koriander Coriandrum sativum
Coriander is an annual herb with a strong smell. Both the young leaves as the seeds can be used. The coriander seeds can be harvested when they turn brown, which happens usually around September.
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Dille
Dill is an annual, delicious smelling herb. The seeds are often used for making sauerkraut and pickles. Fresh parts of the plant and unripe flowers can be used in for instance fish dishes. To reduce trouble caused by greenflies, sowing it widely throughout the garden is recommended.
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Fenegriek
Fenugreek is a legume; its seeds are used in chutneys and are a component in curry blends. Veterinary medicine also makes use of fenugreek.
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Tuinzuring
Garden Sorrel is a perennial herb of which the young herbs are used in salads and soups. This crop can be picked early in spring. Picking is also possible during autumn, when, after the production of the seeds in summer, the crop starts to grow again.
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Hyssop
Hyssop is a perennial herb, which is visited frequently by different species of insects during summer. It is a bushy plant of which the leaves can be used fresh as well as dried in a variety of dishes.
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Lavendel
Lavender is a bushy herb with a strong, recognizable smell. The leaves can be used in tea. Moreover, the dried flowers can help against insects indoors. Furthermore, oil can be extracted from the leaves and flowers and be used in soap.
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Citroenmelisse
Lemon balm is a winter-hardy herb with leaves that smell like lemon and are commonly used for making tea. In the second year the plants really start to blossom. It is suited for drying, as long as the leaves are cut before flowering.
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Lavas
Lovage is due to its flavour mostly used for soup. Both the stems as the seeds can be used for cooking. This herb is perennial and has a preference for moist locations. Lovage is very capable of enduring only little sunshine.
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Wilde marjolein
Marjoram, often called oregano, form low bunches of which the tops of the stalks are used both fresh as dried in many types of dishes. Marjoram is an annual herb and is visited a lot by different insect species.
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Peterselie Gewone snij
Parsley Flat (common cut) is the standard variety for fresh use. Usually, this variety can be cut three times per season. Parsley is used in a lot of different dishes, such as soup and dishes with carrots.
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Peterselie Gigante dItalia
Parsley Italian has a stronger taste then Parsley Curly. This herb stimulates the digestion and is used in a lot of different dishes, such as soup and dishes with carrots. It is important to pick the herb just before using it.
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